The Great Dane Inner Warmth Peanut Stew Recipes

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THE GREAT DANE INNER WARMTH PEANUT STEW



THE GREAT DANE INNER WARMTH PEANUT STEW image

Categories     Soup/Stew     Vegetable     Stew     Vegetarian

Yield 4 main dish servings

Number Of Ingredients 12

1/2 cup olive oil
1 medium onion (diced)
1/2 cup minced garlic
1/2 cup minced ginger
1/2 tablespoon black pepper
2 to 3 pounds winter squash (butternut or acorn), peeled, cubed
1 quart tomato juice
1 can (20 ounces) diced tomatoes
1/2 tablespoons salt
1 medium bunch of cilantro, stems removed, chopped
1 cup plain peanut butter
cooked white rice

Steps:

  • In a large sauté pan, heat olive oil. Add onions, garlic, ginger, pepper and squash. Sauté until ingredients start to soften, about 10 minutes. Add tomato juice, tomatoes and salt. Simmer until squash is tender when pierced with the tip of a sharp knife, about 5 minutes. Add cilantro, then peanut butter and mix well. Simmer until thickened, about 10 minutes. It should be the consistency of a thick stew. For each serving, put a small portion of rice in a large bowl, and then add stew. Makes 4 main dish servings.

WEST AFRICAN PEANUT STEW



West African Peanut Stew image

A hearty stew that's super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.

Provided by km1312

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 4

Number Of Ingredients 12

2 tablespoons peanut oil
1 red onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 pound chicken, cut into chunks
1 tablespoon crushed red pepper, or to taste
salt and ground black pepper to taste
5 cups chicken stock
3 small sweet potatoes, cut into chunks
1 (16 ounce) can chopped tomatoes, with liquid
¼ pound collard greens, roughly chopped
1 cup chunky peanut butter

Steps:

  • Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
  • Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

Nutrition Facts : Calories 730.6 calories, Carbohydrate 44.9 g, Cholesterol 70.1 mg, Fat 43.8 g, Fiber 11.1 g, Protein 45.5 g, SaturatedFat 7.7 g, Sodium 1470.3 mg, Sugar 14.5 g

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